S/O: Dummy-proof fried chicken

[Anonymous]

I, for one, found the scallops thread helpful. Can we try to put forward our next set of dummy proof recipes and tips: this time for fried chicken?

[Anonymous]

Real friend chicken on the stove top leaves you with a ton of grease to dispose of. I would look for recipes for crispy baked chicken in the oven, e.g., panko coated chicken breasts.

[Anonymous]

Anonymous wrote:Real friend chicken on the stove top leaves you with a ton of grease to dispose of. I would look for recipes for crispy baked chicken in the oven, e.g., panko coated chicken breasts.

Which, therefore, would not BE fried chicken.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Real friend chicken on the stove top leaves you with a ton of grease to dispose of. I would look for recipes for crispy baked chicken in the oven, e.g., panko coated chicken breasts.

Which, therefore, would not BE fried chicken.

Right. PP is talking about "friend chicken."

[Anonymous]

This confirms my theory that there's no true Southerners on DCUM. Come on folks! Someone knows how to make fried chicken, no? Or are we too busy eating kale salads and quinoa?

[Anonymous]

Although not real fried chicken, the oven fried chicken in "Cooking for Mr. Latte" is delicious every time. It brines all day, then bakes in melted butter.

[Anonymous]

I don't use a recipe, but basically I soak in buttermilk for a few hours. Then drain. Dredge in flour/saker/pepper. Fry in cast iron pan in peanut oil at 375 (use a thermometer).

Pieces should be small enough to cook thoroughly without burning. Oil should be relatively deep.

[Anonymous]

Like pp, I soak overnight in buttermilk. Then dredge in a mix of flour, salt, pepper, garlic powder, and cayenne. I use my Dutch oven to fry in peanut oil. Oil has to be between 350-375 before you put the chicken in. Cook until done (depends on size of pieces). I love fried chicken and usually treat myself once a year - both because of the health concerns as well as the huge mess that comes with making it!!

[Anonymous]

The first time I made fried chicken, I used this recipe http://www.epicurious.com/recipes/food/views/rosemary-brined-buttermilk-fried-chicken-368790 and it was really quite good.

[Anonymous]

My only additional tip is to shake the chicken pieces in a paper bag with flour/salt/pepper/cayenne in lieu of dredging. Fixes part of the clean-up problem.

[Anonymous]

DH soaks in buttermilk overnight, too. It turns out great!

[Anonymous]

I've never fried chicken because I'm concerned I won't know when it's done and it will either be raw or burned. In oil that's 375 degrees, how long do pieces take to cook?

Thanks!

[Anonymous]

This is list of good tips on how to fry chicken:
http://www.bonappetit.com/test-kitchen/common-mistakes/article/fried-chicken-common-mistakes

(You'll need an insta-read thermometer PP to tell if it's done.)

Don't pour used oil down the drain. Put it in empty cans. You can solidify it i the fridge then dump it on trash day.

Here's a tip on how to put out grease fires b/c "dummies" and hot oil don't mix:
http://www.wikihow.com/Put-out-a-Grease-Fire